Food

Recipe: The yummiest leg of lamb you’ll ever taste

Recipe: The yummiest leg of lamb you’ll ever taste

Winter is here and with it comes hearty, homemade meals that warm you up from the inside. Put on a hearty spread with this leg of lamb, sweet potato mash and roast baby vegetables. Louise Panelatti and Isa Myburgh from Warm Karoo share their recipes with us.

Sweet Potato Mash

You’ll need: 

1 kg Beauregard orange sweet potato
3 cups good quality chicken stock
½ cup naartjie juice
1 T butter
Sea salt and freshly ground black pepper, to taste

Preheat the oven to 180 degrees Celsius. Arrange the vegetables on a baking tray, drizzle with olive oil, and sprinkle with thyme, season and roast for 30 minutes. Mix the orange juice and honey and drizzle over the vegetables. Continue roasting for 10  Peel the sweet potato and cut into chunks. 2. Simmer in the chicken stock until tender.
Drain, reserving the stock, and mash with naartjie juice.  Add ¾ cup chicken stock and mash again. Add the butter and season to taste.

 

Roast Baby Vegetables Ingredients:

You’ll need:

Baby carrots
Baby beetroot
Baby aubergine
Red onion, halved
100 ml orange juice
2 T honey

Preheat the oven to 180 degrees Celsius. Arrange the vegetables on a baking tray, drizzle with olive oil, and sprinkle with thyme, season and roast for 30 minutes. Mix the orange juice and honey and drizzle over the vegetables. Continue roasting for 10 or 15 minutes until tender.

Leg of Lamb stuffed with garlic, rosemary, lemon peel and anchovies

You’ll need: 

1.6 kg leg of lamb
12 anchovy fi llets, halved across
6 large cloves of garlic, sliced
Lemon peel, cut into thin strips
6 sprigs rosemary, quartered
½ a cup olive oil
1½ cup Sauvignon Blanc
2 T fresh lemon juice
Sea salt and freshly ground black pepper, to taste

Using a sharp knife, make 24 downward incisions into the soft part of the leg of lamb, each deep enough to press
your forefinger in up to the second knuckle. Insert an anchovy half into each incision, then add a piece of garlic, rosemary and lemon peel. Transfer the lamb to a large lidded porcelain casserole dish and rub with olive oil, drizzling over the remaining oil. Pour over ½ cup white wine, as well as the lemon juice, then season and put the lid onto the dish. Preheat oven to 200 degrees Celsius. Roast for 20 minutes, then decrease the heat to 160 degrees Celsius and roast for another 2 hours.

 

Pair the meal with Kleine Zalze Family Reserve Shiraz. This wine has a balance of black current spicy fruit, ripe berry-savoury flavours and elegant red fruit flavours making it ideal with pot roasted lamb.

Warm Karoo: 16 Du Preez Avenue, Bloemfontein. 073-932-1214. www.warmkaroo.com.

 

Photos: Willem Janse van Vuuren

 

Bloemfontein Get It October 2018


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